Slow Cooker Pineapple BBQ Beef Sandwiches Recipe
In these Slow Cooker Pineapple BBQ Beef Sandwiches, tender beef simmers all day long in a sweet pineapple BBQ sauce. Place the shredded beef on a toasted bun for flavorful sandwich everyone will love!
Serving10
Ingredients
- 3 pounds beef rump roast
- 20 ounces pineapple chunks, 1 can, drain and reserve juice
- 1 onion, diced
- ½ cup apple cider vinegar
- ⅓ cup brown sugar
- ½ cup ketchup
- 1 Tablespoon mustard, (I used Dijon Mustard)
- 2 Tablespoons Worcestershire sauce
Instructions
- Spray crock pot with nonstick cooking spray. Place roast inside.
- In a separate bowl, mix together juice from pineapples, onion, vinegar, brown sugar, ketchup, mustard, and Worcestershire sauce. Pour over roast.
- Add pineapple chunks to roast and cook on low for 10 hours or high for 5-6 hours (I prefer cooking longer on low).
- When finished, shred meat using two forks (it should just fall apart by this time). Serve meat on toasted buns, topped with your favorite sandwich fixings (I like red onions, lettuce, tomatoes, and provolone cheese).
Notes
- a fattier cut of meat will keep the meat from drying out while it cooks (bonus: usually the fattier cuts of meat are less expensive)
- if you are going to sear the meat before putting it in the slow cooker, don’t season the meat until after you sear it – searing it before will burn the seasonings
- don’t add so much liquid – you would be surprised how much liquid will be released from the meat as it cooks
- toasting your buns takes these sandwiches over the top – you can also butter your buns before you toast them to make them even better!
Nutrition
Calories: 276 kcal · Carbohydrates: 21 g · Protein: 31 g · Fat: 7 g · Saturated Fat: 2 g · Cholesterol: 84 mg · Sodium: 239 mg · Potassium: 636 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 94 IU · Vitamin C: 7 mg · Calcium: 51 mg · Iron: 3 mg